Zadig aghtzan

Zadig aghtzan

Spinach salad

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g spinach
750g drained yoghurt
1 garlic clove
1 small handful flat-leaf parsley, finely chopped
pinch sugar
1/2 teaspoon salt

Method

  1. Remove the roots and coarse stems from the spinach. Wash the leaves well, shake off as much moisture as possible, then shred the leaves quite thinly.
  2. Place the spinach in a large non-aluminium saucepan, then cover and cook over medium heat for 10 minutes, stirring occasionally. When just cooked, drain the spinach in a colander, pressing with the back of a spoon to extract the moisture. Leave until cool.
  3. Place the yoghurt in a mixing bowl. Crush the garlic with the salt, then stir into the yoghurt with the cooled spinach, parsley and sugar. Check the seasoning and add more salt and sugar to taste. Cover and chill well before serving.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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